BLUEBERRY LEMON LOAF WITH LEMON GLAZE

I woke up this morning wanting to cook something both delicious and beautiful for my family. So I went to my fridge and grabbed some blueberries and lemon and alas! The Blueberry lemon loaf was created. HA! If only it were that simple. I actually adapted some of this recipe from one I saw on Pinterest. I served it with my roasted potatoes and scrambles eggs and everyone went wild. The curlies were begging for more. With both blueberries and lemons in season I see many more of these to be made in our near future. So without further ado.
Bon appétit!bon appetit (3 of 5)BLUEBERRY LEMON LOAF WITH LEMON GLAZE
INGREDIENTS

  • 2 cups all-purpose flour + 1 tablespoon, divided
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup. oil (coconut, vegetable, or canola)
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup butter milk or greek yogurt
  • Zest & juice of 1 lemon
  • 1 cup blueberries
  • Lemon Glaze
  • ¾ cup confectioners sugar
  • 1-2 tablespoons fresh lemon juice
  1. Preheat oven to 350 degrees. Spray a 9×5 loaf pan with cooking spray and set aside.
  2. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
  3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
  4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
  5. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
  6. Lightly fold the blueberries into the batter.
  7. Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.*
  8. Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
  9. Once bread has cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.
  10. Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.Spread with you favorite butter and enjoy! Goes perfect with coffee or tea =)
    bon appetit (5 of 5)
    bon appetit (6 of 5)

bon appetit (7 of 5)
Thanks for stopping by!

Until next time
XOXO
Tany

NOTES
*If bread begins to brown too much on the top, tent with aluminum foil. I used some foil for the last 10-15 minutes of baking,
*Store in an airtight container on the counter for up to five days. Bread will freeze well for up to two months.
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